Let the weight of the knife do the work for smoother slicing
Use controlled, long strokes and avoid forcing the blade through the onion.
Instead of pressing hard, use a steady slicing motion and allow the knife’s weight to carry it through the cut. This improves control and reduces crushing.
The short version
- Use a long stroke
- Don’t muscle the knife through
What you need
- chef's knife
What goes wrong
Chopping with short, forceful presses
Use a smoother slicing stroke and lighter pressure
Why it works
Forcing the cut can crush cells and make the knife wander; a smooth stroke keeps the blade tracking straight and cuts cleaner.
Learn next
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